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Avocado Salsa

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.147
Energy (kCal)715.1735
Carbohydrates (g)17.5463
Total fats (g)72.3717
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, mix corn, olives, red bell pepper and onion. | 2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. | 3. Stir avocados into the mixture before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn kernel 1 package thawed - - - -
    olive 2 cans sliced drained ripe - - - -
    red bell pepper 1 chopped - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic 5 cloves minced 22.35 4.959 0.9540000000000001 0.075
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    cider vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    avocado 4 peeled pitted diced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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